The weather is getting cooler, but radish is still waiting for its spring

Overview

In the season of adding autumn fat, how can we miss out on refreshing and delicious side dishes? If you are worried about adding certain seasonings to the quick-finished product outside, why not brew it at home to make your life more textured!

Tags

• preparing meals
• garlic
• ginger
• millet pepper
• star anise
• white radish
• white sugar or rock sugar
• white vinegar
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 Prepare the kimchi jar, sterilize it with boiling water at high temperature and control the moisture! (Novices can prepare small glass lunch boxes for their first attempt to avoid worrying about failure and wasting ingredients. The picture is downloaded from a certain treasure. As long as the sealing effect is good)

   

2. 2 Wash and peel the radish, two to three cloves of garlic, and 4-5 slices of ginger

   

3. 3 Put ginger, pepper, star anise and cinnamon into a pot and add water to boil, then let it cool down to make kimchi water for later use

   

4. 4 Cut the radish into strips, add salt and marinate for half an hour. Personally, it is recommended not to cut the radish too small, which will affect the crispness of the mouth

   

5. 5 Wash and dry the pickled radish. Retaining raw water will affect the fermentation of kimchi

   

6. 6 Put the dried radish into a sealed jar, add five tablespoons of sugar (the sugar can be controlled according to personal taste, and you can add some rock sugar to increase the sweetness); add a little salt; pour a little vinegar; add millet pepper; pour in cooled pickle water, cover with a sealed lid and soak for three days before eating!